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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the samp and beans in cold water overnight. Drain and place in a heavy based saucepan with 1 litre of water. Boil until tender and season with salt and pepper.(the samp cooking directions above). | 2. Heat the oil in a pan and fry the onions, green pepper and garlic until tender. Season the meat with salt and pepper. Add the meat mixture. Arrange the tomatoes, potatoes and carrots on top (I omit the carrots due to family preference). Add the curry powder and turmeric to the chicken stock and pour over the mixture. Simmer until the meat is tender. Add extra water, salt and pepper if necessary. Serves 8-10. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
samp	500	ml		-	-	-	-
sugar bean	250	ml	speckled	337.9292	63.4098	10.5775	5.275
salt	1	teaspoon		-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
oil	12 1/2	ml		94.7876	0.0	0.0303	10.7642
onion	2		sliced	128.0	29.888	3.52	0.32
green pepper	1		sliced	29.8	6.9136	1.2814	0.2533
garlic clove	4		crushed	-	-	-	-
lamb	12	pieces		-	-	-	-
tomato	2		skinned chopped	124.1379	27.5262	6.4768	1.0795
potato	6		peeled	-	-	-	-
carrot	100			5248.0	1226.24	119.04	30.72
curry powder	15			97.5	16.749000000000002	4.287	4.203
turmeric	25			234.0	50.355	7.26	2.4375
chicken stock cube	1			-	-	-	-
water	500	ml	boiling	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.